Learn to go with your gut if you think it needs more, add a bit more. Be a little flexible with your liquid: different liquids and different pastas will cook differently, so if you find that your liquid has mostly absorbed and your pasta is not cooked through, add a splash of broth of cream! Add it slowly and gradually and you cant really go wrong.Dont overcook the pasta: its important to stir every few minutes and keep an eye on things as mushy pasta is not appetizing for anyone!.If it does heat too quickly and curdles, just keep cooking and stirring and it will smooth out. Since the sauce will simmer for quite a while, you need a higher fat dairy that wont curdle. Use a combination of broth and whole milk or light cream: this is the best way to get a creamy sauce that is still smooth.There are a few tips and tricks for making a one pot mac and cheese that are different from the traditional way.
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